葡萄酒多糖的演变及影响因素研究概述

Advances on the evolution of wine polysaccharides and its influencing factors

多糖是葡萄酒中重要的大分子物质,与葡萄酒中的其他化合物相互作用,从而提升酒体稳定性和感官品质。葡萄酒中各类多糖的含量主要取决于葡萄品种、果实成熟度、酿酒工艺以及陈酿条件。由于多糖的结构极其复杂,其在葡萄酒中的演变过程尚不清晰。而且,酿酒新工艺作为改善葡萄酒品质的主要方法之一,对多糖的结构和含量会产生较大的影响。因此,该文就葡萄酒酿造过程中多糖的变化展开综述,深入分析了果实成熟度、品种、产地、年份以及不同酿造工艺等因素对多糖的影响,并对今后葡萄酒多糖的研究重点进行展望,以期为优化葡萄酒酿造工艺和提升葡萄酒品质提供参考。

Polysaccharides are one of the important macromolecular substances which can interact with other compounds in wine to improve its stability and sensory quality.The content of various polysaccharides in wine depends on the grape variety,berry ripeness,the wine-making technology,and the wine aging process.The evolution of polysaccharides in wine is unclear because of their complex structure.Moreover,as one of the main methods to improve the quality of wine,the new technology of wine-making has a great impact on the structure and content of polysaccharides.This paper reviewed the changes of polysaccharides during wine-making processes,as well as the effects of grape variety,berry ripeness,origin,vintage,and different wine-making processes on polysaccharides in wine.Furthermore,this study pointed out wine polysaccharides research emphasis in the future,aiming to optimize the wine-making technology and provide a reference to improve the quality of the wine.